Asian Lettuce Wraps. A lot of people who either must, or choose to, eat gluten-free say that Asian cuisine is the one they miss the most. Most of the soy sauces contain gluten, although many restaurants are opting for GF versions. As an added bonus, this recipe is also sugar, dairy and egg free!
Asian Lettuce Wraps
Course: Gluten Free, Recipes
Servings
4
servingsPrep time
30
minutesCooking time
40
minutesCalories
300
kcalTotal time
1
hour10
minutes
Cook Mode
Keep the screen of your device on
Ingredients
1 tbsp Sesame oil
0.5 large Onion-diced
2 number Garlic cloves -minced
1 cup Mushrooms-sliced
600 gram Chicken mince -(or your can use beef pork or turkey)
1 cup Chicken stock
3 tbsp gluten-free Soy sauce
1 tbsp Cornflour
0.5 cup Bamboo shoots-chopped
0.5 cup Water chestnuts
12 number Iceberg lettuce leaves-trimmed
Directions
- Heat the sesame oil in a large, non-stick frypan over medium heat.
- Add the onion and sauté until soft.
- Add garlic and mushrooms and cook until mushrooms begin to soften.
- Increase the heat and add the mince, cooking until no longer pink.
- While the mince is cooking, combine 3/4 of the cup of chicken stock and the soy sauce in a medium sized bowl, then add the remaining 1/4 cup of stock and the cornflour to a smaller bowl.
- When mince is cooked, add bamboo shoots and water chestnuts and pour the chicken stock/soy sauce mix into the frypan.
- Bring it to a simmer then mix in the stock/cornflour mixture and continue to simmer until the sauce thickens.
- Serve the filling inside the lettuce leaves.
- Recipe Hints and Tips:
- Asian Lettuce Wraps are suitable to freeze the meat mixture for up to three months.
- You can add any vegetable you want to this to personalise the taste.
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